Page 23 - O Bunge Oils Resource Guide

BLOT FOODS TO REmOVE mOiSTURE BEFORE FRYiNG
Good frying shortening will enhance the qualities of properly prepared foods
FROzEN FOODS– It is always best to follow manufacturers’ directions as closely as possible when preparing frozen foods . Most frozen foods today are processed so they may be taken directly from the freezer to the fryer with- out thawing . Care should be exercised when purchasing frozen foods to ensure that they have not been allowed to partially thaw and refreeze . Alternate thawing and refreezing causes frozen foods to lose some of their natural juices and will allow more of these juices to be lost in the fryer . The additional moisture will speed shortening breakdown .
mEATS, SEAFOOD, AND ChiCkEN–Whenever possible, trim excess fatty tissue . Reducing the amount of these unprocessed, unstable fats, which render out during frying, will help increase the frylife of your shortening .
BREADED FOODS– Frozen foods are usually pre-breaded, but if you prepare your own breading, remove excess breading before frying . This will reduce the amount of contami- nation in the fryer . The flours in breading, when heated at high temperatures for a period of time, burn . This results in the shortening and finished food having a sharp, bitter, undesirable burned flavor . Very fine flour particles blacken easily, darken the shortening, and are difficult to remove during filtration .
ExCESSiVE mOiSTURE– Too much water can result in inferior fried food with high shorten- ing absorption and poor texture . The moisture should be drained from these foods by placing them on a wire rack or blotting food before frying .
REmOVE ALL ExCESS FATTY TiSSUE
FRiED FOOD qUALiTY CONTROL
REmOVE ExCESS BREADiNG BEFORE FRYiNG
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